Vietnamese Fermented Pork Roll
- Preparation time: 30 minutes
- Cook time: 20 minutes
“Nem chua” is a traditional dish in Tet holiday of Vietnamese people. It possesses the local characters of each region of Vietnam. Hereafter is a common recipe to make nem chua.
Photo: @tamkitchen.hu
Ingredients
- 1 pound lean pork, rince, slide and grind well
- 1/2 pound pork skin, rince in warm water and squeeze out excessive water and let dry, slice as thinly as possible
- 1 bulb of garlic, peeled and minced White peppercorns, wash and soak in water for about 10 mins, let dry
- 2 fresh hot peppers
- 1 bag of seasoning Nem mix (Found in Asian Grocery stores and contains salts and nitrites for curing)
- 3 spoons of sugar
- Banana leafs, thaw and wash carefully
Preparation
- In a mixing bowl, combine ground pork, sliced pork skin, sugar, minced garlic, peppercorns, sliced hot peppers, and the seasoning mix for Nem. Squeeze the mixture well to combine.
- Divide the mixture into small, equal portions.
- Wrap each portion in fresh banana leaves, forming small boxy rolls.
- After 24 hours, the fermented pork rolls are ready to be served. Store them in the refrigerator, where they will be good to use for up to three days.
Requirements: The finished "Nem chua" should display a light pink color and possess a complex flavor profile that is sour, sweet, salty, and spicy. "Nem chua" is traditionally served with fresh sliced garlic and chili sauce.
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